Slightly More Done Chicken...

jeffinsgf

I'm trying to be more scientific in my cooking. I've been judging "done" by the seat of my pants for 10 years. I'm usually pretty darn close to perfect, but I hit over done much more than under done. That didn't bother my wife much, but it annoys me to go past the point of perfect. However, "perfect" is a moving target, depending on one's taste. I just finished a spatchcocked chicken that was my first since getting my new Thermapen. Just like it says on the Whiz's site, I had 160 in the thickest part of the breast and 180 (plus, actually) in the thigh. It was "done" but I would have been happier with it a little more done, and my wife was on the verge of telling me to put it back on the grill.

So how much more temperature do I want in my chicken? Where's fall off the bone and where's approaching dry?

Smoking Bulldawg

Did my first spatchcock chicken tonight. Cooked the thigh to 180. The breast was moist and tender. The thigh was moist and tender. Juices were clear. Best chicken I have cooked to date. Family loved it. We will do this again, and again!

Fidel

I like to get the dark meat to 195. If the breasts are done before that (165*) then leave the quarters on - a quick cut across the skin and they will separate.

jeffinsgf

Thanks, Rod. I think I'll shoot for 195 and 170 next time.

TXTriker

I hear ya. My wife wants her chicken more done than 160 and 180. At times, I agree with her.